LOW CARB MINI CHEESECAKES
Low Carb Mini Cheesecakes boast a rich and creamy filling on top of a flavorful walnut crust. These mini cheesecakes are so good, you won't even realize they're low carb!
Provided by Jamie Lothridge
Categories Cheesecake
Time 2h32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
- Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
- Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.
Nutrition Facts : Calories 203 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 mini cheesecake, Sodium 68 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
LOW CARB MINI CHEESECAKES
A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time.
Provided by Sidd9260
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Combine cream cheese, Splenda and vanilla until smooth.
- Add eggs one at a time, beating until smooth.
- Spray cupcake pan with cooking spray.
- Fill each cupcake hole 3/4 full.
- Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
- Fill jellyroll pan about half with water.
- Bake for 30 minutes.
- Let sit until cooled.
- Chill in refrigerator for about 1 hour or so.
- (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
- When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
Nutrition Facts : Calories 225.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 109, Sodium 200.1, Carbohydrate 5.8, Sugar 4.8, Protein 4.9
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